“Serve only the Lord your God and fear Him alone. Obey His commands, listen to His voice, and cling to Him.”
-Deuteronomy 13:4 NLT
Focaccia is usually known for its savory side with olive oil, herbs, maybe a little garlic. If you’re looking for a savory focaccia recipe, my Roasted Garlic Rosemary Focaccia would be perfect! But this sweet version brings a completely different feel while keeping that same soft, airy texture we love.
This Sweet Blueberry Glazed Focaccia is light, fluffy, and slightly crisp around the edges, topped with juicy blueberries that burst as they bake and create a naturally jammy layer across the surface. Finished with a soft vanilla glaze that balance of rustic bread and simple dessert.
What makes this recipe special is how it transforms a classic bread into something a little more playful. The dough itself is only lightly sweetened with coconut sugar, which allows the blueberries to shine without becoming overly sugary. As the focaccia bakes, the berries soften and release their juices, creating pockets of sweetness throughout the bread.
I will advise while you bake this bread, when it is ready to come out to check the bread underneath the blueberries. Since there’s extra moisture being released, the top of the bread might take a little longer to fully bake through. The last thing I want is for you to have beautiful bread that’s raw on the top!
When everything is said and done, the glaze adds just the right finishing touch. It’s soft, glossy, and drizzled to enhance the blueberry flavor while giving the focaccia a bakery-style finish. It’s simple, but it makes the whole dish feel complete.
This is the kind of recipe that works for so many occasions. With spring right around the corner, I can see this served as part of a bright brunch baked good, enjoyed with coffee on a regular morning, or even presented as a light dessert. If you’ve never tried a sweet focaccia before, this is the perfect place to start!
Sweet Blueberry Focaccia
Ingredients
Method
- In a large bowl, combine flour, yeast, sugar, and salt.
- Add warm water, milk, and olive oil. Mix until a sticky dough forms.
- Knead by hand for 6–8 minutes (or 4–5 minutes with a mixer) until smooth and elastic. The dough should be soft and slightly tacky but not overly sticky.
- Transfer to an oiled bowl, cover, and let rise in a warm place for 60–75 minutes, until doubled in size.
- In a small bowl, toss blueberries with sugar, lemon zest, lemon juice, and cornstarch.
- Preheat oven to 400℉. Generously oil a 9×13-inch baking pan.
- Transfer dough into the pan and gently stretch it to the edges. If it resists, let it rest for 10 minutes and stretch again.
- Using your fingertips, press deep dimples all over the dough.
- Scatter the blueberry mixture evenly over the top, gently pressing some berries into the dough.
- Bake for 25-35 minutes until golden around the edges and cooked through. The blueberries will burst and become jammy. Make sure the dough underneath the blueberries are cooked through and not doughy!
- Let cool in the pan for 10–15 minutes.
- Whisk powdered sugar, milk, vanilla until smooth. Adjust thickness by adding more sugar or milk.
- Drizzle generously over slightly warm focaccia. Serve warm.
